When life gives you lemons, make limoncello! That is exactly what my good friend, Walt does. He has lots of citrus on his property and he has been experimenting, making different limoncellos for the past few years. He made different batches using various amounts of sugar. He also made some using Everclear 151 grain alcohol instead of vodka. Everclear is the brand name of a colorless, unflavored, distilled beverage bottled at two different high strengths: 151-proof and 190-proof, meaning respectively 75.5% and 95% alcohol by volume It is distilled from corn (maize) and is nearly identical in taste to fine-grade unflavored vodka, although it contains more alcohol. Due to its high alcohol content, Everclear is illegal, unavailable, or difficult to find in many areas. I found the Everclear version too strong and burning going down the hatch!
Salute! Cin cin!
1 (750-ml) bottle vodka
1 (750-ml) water
2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 2 weeks at room temperature. Shake the bottle once a day.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.